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b7/29/2002 14:48 FAX---- <br /> Ft. <br /> AX _-R• Sewage Disposal,Grease Traps and Interceptors: roved <br /> sewage generated by 6 food establishment,shall be disposed of in an CURFFL <br /> All liquid waste, including roved on-site sewage disposal System. [ <br /> manner into either a public sewer system or to an app <br /> 114100] <br /> NOTE: ChecK with local health, building, sanitary or public works agencies for information or regulations <br /> _ regarding special sewerage, grease trap and interceptor requirements. <br /> IV. Ventilation: <br /> Provide adequate ventilation to remove gases,odors,steam,heat,grease,vapors or smoke from all rooms to <br /> the facility including:food preparation.scullery,toilet,janitorial,garbage and change rooms, consistent with <br /> the requirements of local building codes. [CURFFL 1141401 <br /> A. Exhaust Hoods and Ducts: broilers, <br /> 1. Mechanical exhaust ventilation shall be required at or above all commercial type deep machines <br /> a <br /> fry grills, steam jacketed kOtt�pVegasesas �odors,vens aseam heats grease daporshorgsmokelfrom nthe lfood <br /> equipment to effectively 4under counter dishwashing machines do not require exhaust <br /> establishment. Usually chemical sanitizing <br /> hoods. [CURFFL 114140] 2004 for construction <br /> a) Refer to Uniform mechanical Code,Chapter 20,section 2001 through <br /> requirements. <br /> for Refer to cCOEH Commercial Food and Utensil Heat Pations rVentilationr Mechanical Exhaust and Hood Systems <br /> Processing ng Equ p ent guidelines." <br /> 2. Ventilation plans for each system shall include front and side elevations of the exhaust hood and duct <br /> details to the roof fans(both exhaust and make-up air). [See Appendix C] <br /> 3_ Provide manufacturer specification sheets for exhaust fan,make-up air fan and hood filters along with the <br /> static pressure calculations. Specify the number and location of make-up air diffuser. [Complete work sheet <br /> in Appendix C] <br /> V. Equipment Requirements: <br /> A. All new and replacement equipment shall meet or be equivalent to applicable National Sanitation <br /> Foundation(NSF)standards. Equipment design,construction and installation are subject to approval by the <br /> enforcement officer_ [CURFFL 113730& 114065] <br /> B. All utensils, display cases, windows, counters, shelves tables, refrigeration units, sinks, dishwashing <br /> machines and other equipment or utensils used in the preparation,sale,service and display of food shall be <br /> made of nontoxic, non-corrodible materials and shall be constructed, installed and maintained to be easily <br /> cleaned. [CURFFL 114090 (g)] <br /> C. Equipment shall be installed so as to facilitate cleaning under and around the equipment and of all the <br /> rfaces and equipment or <br /> adjacent <br /> from the adjacentwagls'and equ pmenpment shouldbat least six(6),nch es;fore sealed to adacent ()I near feet of qu pmenbe t.away[See <br /> Appendix B] [CURFFL 114090(g)] <br /> El D. All floor mounted equipment shall be placed on casters which meet or are equivalent to applicable NSF <br /> standards, minimum six(6) Inch high easily cleanable legs Cr be completely sealed in position on at least a <br /> four(4)inch high continuously coved base or concrete curb. [See Appendix B][CURFFL 113730&114090 <br /> (g)] [NSF standard 2] <br /> 13 <br /> END 16-01-001 <br /> REVISFn 02-21-02 <br />